Rice with Fava Beans
In Egypt this is prepared in the spring, when fava beans are very young and tender. It is served hot as an accompaniment to meat, or cold with yogurt and a salad. Egyptians do not remove the skins of the beans.
- 1 pound fresh shelled or frozen fava beans
- Salt
- Vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 1 teaspoon ground coriander
- 2 cups basmati or long-grain rice (wash if using basmati)
- Pepper
- 3 cups water
Instructions:
- Boil the beans in salted water for a few minutes, until they are tender, then drain.
- Heat 3 tablespoons oil in a pan and fry the onion until soft and golden. Add the garlic and coriander and stir for a moment or two.
- Then add the drained beans and sauté a little, stirring and turning them over.
- Add the rice, and stir until transparent. Add salt and pepper and pour in the water. Bring to the boil and simmer over low heat, covered, for about 20 minutes, until the rice is tender.